Lunch: Slow-Cooker Chicken Chow Mein

Chow mein for four? You can have it in the crock in just 15 minutes!

This recipe includes superfoods such as:

Nuts

Health benefits of Slow-Cooker Chicken Chow Mein

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

8 boneless skinless chicken thighs (about 1 1/2 lb)
1 tablespoon vegetable oil
2 medium carrots, sliced diagonally (1 cup)
2 medium stalks celery, coarsely chopped (1 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 can (8 oz) sliced water chestnuts, drained
1 cup Progresso™ chicken broth (from 32-oz carton)
2 tablespoons soy sauce
1/2 teaspoon finely chopped gingerroot
2 tablespoons cornstarch
3 tablespoons cold water
1 cup sliced fresh mushrooms (3 oz)
1 cup snow (Chinese) pea pods
Chow mein noodles, if desired

Instructions

Remove fat from chicken. Cut chicken into 1-inch pieces. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until brown.
In 3 1/2- to 6-quart slow cooker, place carrots, celery, onion, garlic and water chestnuts. Add chicken. In small bowl, mix broth, soy sauce and gingerroot; pour over chicken.
Cover and cook on Low heat setting 6 to 8 hours.
In small bowl, mix cornstarch and water until smooth; stir into chicken mixture. Stir in mushrooms and pea pods. Increase heat setting to High. Cover and cook 15 minutes. Serve over noodles.

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